When I am looking for a bit of inspiration, especially for a recipe, I like to go for a stroll; it could be a walk in the forest, a spin in my car, you get the idea. Yesterday, I decided to drive to Mullingar, I needed to go for a haircut, and get some Buckwheat flour. I drove the back roads, through the vast turf plains of the midlands, barren and stripped to the bone in a less romantic way that one might be used to, but it gave me a colour to start my story…
Celeriac the Ripper
I used to know that French chef; arrogant, aggravating, a “je ne sais quoi” of rudeness and a pinch of sarcasm. The whole package. No country and no town were ever good for him, so his judgemental ways forced him to be of the nomadic kind. He rang me one day with the news I have been dreading: “Hello, how are you? Guess what, I am in Ireland!”… Great. Thankfully, I never had to work with him but we did share an interest for food and we met the odd times in the local pub. It wasn’t long before he started criticising the local cuisine. He had developed a particular hatred for Coleslaw, something that was alien to most French people then, but like bacon and cabbage, we had incredibly similar things! I pointed out that “Macedoine” was one of them, a medley of cooked carrots, peas and beans, mixed with lots of mayonnaise and served rolled inside a slice of ham ( now I think about it, it was pretty gross…). The other one, much closer was “remoulade”, thinly sliced strips of raw celeriac, served as a crudity starter; it delivered quite a punch of flavours. He shrugged his shoulders in dismissal and finished his pint.